Description
Capture the essence of autumn with this vibrant Fall Harvest Pasta Salad. Featuring roasted butternut squash, crisp apples, toasted pecans, and a tangy balsamic dressing, this dish is a delightful blend of flavors and textures that will impress at any gathering. Perfect for potlucks or cozy dinners, this salad not only showcases seasonal ingredients but also brings warmth to your table.
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 cups diced butternut squash
- 1 cup chopped tart apples (e.g., Granny Smith)
- 1 cup toasted pecans
- 1/2 cup dried cranberries (unsweetened)
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare pasta by boiling in salted water according to package instructions until al dente. Drain and rinse under cold water.
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
- In a large bowl, combine cooked pasta, roasted squash, apples, pecans, cranberries, and feta. Drizzle with dressing and toss gently.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added nutrition, incorporate leafy greens like spinach or arugula. This salad can be made up to two days in advance; keep dressing separate until serving.